Cake Mix Brownies with a Cheesecake Swirl

I’m a sucker for a good cake mix hack, be it adding instant pudding mix to make a cake moister, turning it into an extra-pillowy banana bread or making over-the-top monster cookies. So, when I saw Tasty’s cake mix brownie recipe, I had to try it out. With a slight adaptation (ahem, cheesecake) and minor modification (less cooking time).

Like most cake mix hacks, the recipe requires you to ignore the package’s instructions, using less oil, fewer eggs and substituting a little milk for the water. Stir it just enough to break up any large clumps; overmixing can turn these babies cakey, and despite the name, nobody wants that. The resulting batter is so thick it’s almost cement-like, requiring some serious work to spread out.

Ultimately, these cake mix brownies are super dense and rich, with a consistency that veers between fudgy and chewy. The tanginess of the cream cheese is a must; it keeps the brownies from veering too sweet. (Dark or semisweet chocolate also helps.)

How to Make Cake Mix Brownies (with a Cheesecake Swirl):

Cheesecake-Cake Mix Brownies

Adapted from Tasty's Double Chocolate 'Box' Brownies, these feature an added dose of dark chocolate—and a cheesecake swirl—to offset the box mix's sweetness.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Course Dessert

Cuisine American

Servings 8

Ingredients

  

For the Brownies

• 1 box chocolate cake mix (15 1/4 oz)
• 1/3 cup milk
• 1/4 cup canola or vegetable oil
• 1 egg
• 1 1/2 cups semisweet chocolate chips (or dark chocolate chunks)

For the Cheesecake Swirl

• 1 (8-ounce) package cream cheese, softened
• 1 egg
• 1/3 cup sugar

Instructions

 

• Preheat oven to 350 degrees F. Grease the bottom and sides of a 9-inch by 9-inch baking pan.
• Make the brownies: In a large bowl, combine cake mix, milk, oil and egg. Fold in chocolate pieces and spread in an even layer onto the baking pan.
• Make the cheesecake swirl: In the bowl of a stand mixer (or in a medium bowl and using a hand mixer), add cream cheese, remaining egg and sugar. Beat until combined and smooth, about 1 minute. Spoon dollops of cream cheese mixture on top of brownies. Use a butter knife to gently drag the cream cheese through the batter, creating a marbled effect.
• Bake brownies for 25-27 minutes, or until a toothpick inserted into the center of the dish comes out with just a few crumbs. (Not gooey, unless it hits a chocolate chip.)